Skip to content
VuFind
Language
English
Español
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Tag
Find
Advanced
Search
Specifications for the identit...
Description
Cite this
Email this
Print
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Export to MARC
Export to RDF
Export to BibTeX
Export to RIS
Specifications for the identity and purity of some enzymes and certain other substances /
Bibliographic Details
Corporate Author:
Comité Mixto FAO/OMS de Expertos en Aditivos Alimentarios
(Author, Autor/a)
Format:
Book
Language:
English
Published:
Geneva :
World Health Organization,
1972.
Subjects:
ENZIMAS
>
ESPECIFICACIONES
ADITIVOS PARA ALIMENTOS
Holdings
Description
Similar Items
Staff View
Description
Physical Description:
v, 173 páginas : ilustraciones
Similar Items
Specifications for identity and purity of certain food Additives
Published: (1990)
Toxicological evaluation of some enzymes, modified starches and certain other substances.
Published: (1972)
Specifications for the identity and purity of some food colours, flavour enhancers, thickening agents, and certain food additives : the contents of this document are the result of the deliberations or the Joint FAO/WHO Expert Committee on Food Additives which met in Rome, 4-13 June 1974.
Published: (1976)
Evaluation of certain food additives some food colours, thickening agents, and certain other substances /
Published: (1975)
Specifications for identity and purity of carrier solvents emulsifiers and stabilizers enzyme preparations, flavouring agents, food colours sweetening agents and other food additives
Published: (1981)
×
Loading...